Name: Whipped brandy butter
Prep time: 45 min
Total time: 45 min
Yield: 25
Ingredients: 750 gm softened butter; 1 kg pure icing sugar, sieved; 1 tbsp ground cinnamon; 2 tsp ground nutmeg; ½ tsp ground cloves; 2 vanilla beans, scraped seeds only; 100 ml brandy; 1 eggwhite

The perfect partner for your Christmas pudding.

Ingredients

750 gm softened butter

1 kg pure icing sugar, sieved

1 tbsp ground cinnamon

2 tsp ground nutmeg

½ tsp ground cloves

2 vanilla beans, scraped seeds only

100 ml brandy

1 eggwhite

Method

Main

1.Beat butter in an electric mixer until light and very fluffy (6-8 minutes). Add icing sugar in batches, beating well to combine (10-15 minutes), then add spices and vanilla seeds and beat to combine well (4-5 minutes), then, with motor running, drizzle in brandy, beating well to incorporate. Beat in eggwhite until light and very fluffy (4-5 minutes). Transfer to sterilised jars and refrigerate until required. Bring to room temperature before using. Whipped brandy butter will keep refrigerated for up to 2 weeks.